Tomato and Coconut-Braised Cabbage and Lentils

• servings: 4 Servings

Ingredients

4 Tbsp extra-virgin olive oil

1 cabbage (about 1 lb/450 g), cut into 4 wedges

1 red onion, finely diced

3 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon ground turmeric

one 14.5-ounce (411 g) can pureed or diced tomatoes

2 teaspoons sea salt, or more to taste

1 teaspoon sugar

1 cup (200 g) Puy (French) or brown lentils

2 cups (480 ml) vegetable stock

one 13.5-ounce (400 ml) can coconut milk

1 lime, halved

handful of cilantro leaves

rice, flatbread or crusty bread to serve (optional)

Directions

Heat a wide deep saucepan over high heat and, when hot, add 2 tablespoons of olive oil.

When the oil shimmers, add the cabbage wedges, one cut side down, and cook for 4-5 minutes, until charred.

Flip and repeat on the other cut side. Transfer to a plate along with any stray leaves.

Using the now-empty pan, reduce the heat to medium high and add 1-2 tablespoons of olive oil, along with the onion, and cook for 2 minutes until softened.

Add the garlic, cumin and turmeric and stir for 30 seconds, until fragrant.

Add the tomatoes, salt and sugar and stir for 1 minute, until combined.

Add the lentils and vegetable stock, then reduce the heat to medium and cook for 15 minutes (the lentils should be soft on the outside, with a center that is still uncooked).

Add the coconut milk and taste, seasoning with more salt, if needed.

Place the seared cabbage wedges (and stray leaves) into the pan, cover with a lid and cook for 10-15 minutes, until the lentils and cabbage are both completely tender.

Remove from the heat and squeeze on the lime juice, drizzle with olive oil and top with the cilantro leaves.

Eat as is, or enjoy with rice, flatbread or crusty bread

Serving suggestion: Serve with a dollop of Greek yogurt or coconut yogurt.

Notes

From: Tenderheart by Hetty Lui McKinnon

Overall: 5/5. Very good!! Love the favor and cabbage is so so flavorful! Would eat again, and many many times over

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Total Fat: 25g
• Total Carbohydrate: 46g
• Protein: 19g